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When it comes to poking cakes, nothing beats an Almond Joy Cake. It takes all the elements of an almond joy candy bar and stuffs them into a delicious cake. Since almond joys can be unhealthy, we decided to make this cake healthier using keto-friendly ingredients. So first, we made a chocolate cake using almond flour, coconut flour, sugar-free sweetener, unsweetened cocoa, baking soda and powder, salt, almond milk, coconut oil, vanilla extract, eggs, and hot water and baked it. Next, we poked holes in the cake, covered it with a sweet coconut filling, and covered it with chocolate ganache to create the most decadent, delicious almond joy cake. This will surely be enjoyed by your whole family as best paired with Soursop Tea.
Is an Almond Joy healthy?
Almond Joys are a candy bar, so they are not the healthiest thing on the planet. One serving (100 grams) has 479 calories, 60 of which are carbs, 48 grams of sugar, and 18 grams of fat. However, you can make Almond Joys healthy by making them from scratch with sugar-free ingredients.
What is inside of Almond Joy?
Sweetened shredded coconut and whole almonds are inside almond bars.
Is Almond Joy dark or milk chocolate?
Almond Joys are covered in milk chocolate.
What is the difference between an Almond Joy and Mounds bar?
Both Almond Joys and Mounds are filled with coconut and covered in chocolate. However, Almond Joys are covered in milk chocolate, while Mounds are covered in dark chocolate. Almond Joys also have whole almonds. Mounds do not contain almonds.
Prep Time
15 mins
Cook Time
73 mins
Total Time
88 mins
Serves
14 persons
Ingredients
Coconut Filling
- 1 13.5 oz.can of Coconut Milk
- 1/4 cup Sugar-Free Sweetener
- 1 1/2 cups Unsweetened Shredded Coconut
- 1/2 cup Almonds, chopped
Chocolate Cake
- Non-Stick Cooking Spray
- 1 1/2 cups Almond Flour
- 1/2 cup Coconut Flour
- 1 teaspoon Xanthan Gum
- 1/2 cup Sugar-Free Sweetener
- 3/4 cup Unsweetened Cocoa Powder
- 1/2 teaspoons Baking Soda
- 2 1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 cup Almond Milk
- 1/2 cup Coconut Oil
- 1 1/2 teaspoons Vanilla Extract
- 2 large Eggs
- 1 cup Hot Water
Chocolate Ganache
- 8 oz (1 cup) Sugar-Free Chocolate Chips
- 1/2 cup Heavy Whipping Cream
Garnish
- 1/2 cup Almonds
- 1/4 cup Unsweetened Shredded Coconut
Instructions
Coconut Filling
Place the coconut milk into a small pot and heat it over medium-high heat until it comes to a boil.
Cook for 45-50 minutes until it reduces by half, then remove it from the heat and stir in the sugar-free sweetener.
Pour the coconut milk mixture into a medium bowl and set it aside to cool.
Add the coconut and almonds to the coconut milk mixture and stir to combine. Set the filling aside.
Chocolate Cake
Preheat the oven to 350 °F. Next spray a 9 by 13 baking pan with non-stick cooking spray.
Place the almond flour, coconut flour, xanthan gum, sugar-free sweetener, unsweetened cocoa powder, baking soda, baking powder, and salt into a stand mixer bowl. Whisk to combine and set it aside.
Whisk the almond milk, coconut oil, vanilla extract, and eggs in a separate medium bowl until combined.
Add the almond milk mixture to the almond flour mixture and mix it on low using the paddle attachment until combined.
Gradually add the hot water to the chocolate cake batter scraping down the sides as needed, with the mixer running on low.
Pour the chocolate cake batter into the prepared pan, spread it into an even layer, and bake it for 22-25 minutes until a toothpick inserted into the cake comes out clean.
Remove the cake from the oven and let it cool for 10 minutes. Poke holes into the cake using the bottom of a wooden spoon.
Pour the coconut filling over the cake and spread it into an even layer using an offset spatula. Let the cake cool completely.
Chocolate Ganache
To a heat safe bowl, add the chocolate chips, and set it aside.
Add the heavy cream to a small pot. Set it over medium-high heat and heat it just until it starts to boil.
Pour the heavy cream over the chocolate chips and set it aside for 2-3 minutes.
Whisk the mixture until smooth.
Add the chocolate ganache over the cake and use an offset spatula to spread it into an even layer.
Garnish
Garnish the almond joy cake with almonds and coconut.
Place the almond joy cake into the fridge for 1 hour until the ganache sets up before serving.
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